Eating Well's Rich Fish Stock

1. 1

   Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.

2. 2

   Clean the parts ofany blood and cut into 2 inch pieces.

3. 3

   Place bones and heads in a non-aluminum stockpot with 4 cups cold water.

4. 4

   Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours.

5. 5

   Add water as needed during cooking to keep bones covered.

6. 6

   Be sure to skim off any foam that accumulates on the surface.

7. 7

   Strain stock through a fine sieve, discard the solids.

8. 8

   Stores in the refrigerator for 2 days, tightly covered.

9. 9

   Freezes for up to 6 months.

No additional tips available.